Shaved Brussels Sprouts Salad with Parmigiano Reggiano
1 lb Brussels sprouts
1 cup toasted hazelnuts, chopped
1/2 cup dried cranberries
1/3 cup shaved Parmigiano-Reggiano
1 teaspoon shallot, minced
1 teaspoon Dijon mustard
3 tablespoons fresh squeezed lemon juice
2 teaspoons 776 Deluxe Foods Greek Thyme honey
1/3 cup A L'Olivier Extra Virgin Olive Oil
Esprit du Sel Fleur de Sel Sea Salt and Pepper
In a medium bowl whisk together the shallot, Dijon, lemon juice, and honey.
While continuing to whisk, slowly add the olive oil in a stream and whisk until emulsified.
Season with salt and pepper, set aside.
Rinse Brussels sprouts and discard any damaged leaves.
Using either a mandolin or a very sharp knife slice the Brussels sprouts very thinly, being sure to use the finger guard if using a mandolin.
Place shredded Brussel sprouts in a large bowl add the dressing, hazelnuts, and cranberries.
Combine well, and then add the Parmigiano-Reggiano.
Allow to sit for 30 minutes before serving.